Cheese-Stuffed Whole Wheat Garlic Naan

Steps

1. Prep first: mince the garlic and set aside about 6 g (roughly 2 cloves) for the dough and the remaining 9 g (about 3 cloves) for the topping. Shred the mozzarella and chop the cilantro.
2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast, sugar and salt.
3. Add the lukewarm water, yogurt, olive oil and the dough portion of the garlic, and stir into a shaggy dough. The dough is about 70% hydration counting the yogurt's water, and 1.8% salt.
4. Knead on a lightly floured counter for 8 minutes until smooth and slightly tacky. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
5. Meanwhile, toss the mozzarella with the Parmesan in a small bowl to make the filling.
6. Divide the dough into 12 pieces (about 80 g each), round them, cover and rest 15 minutes.
7. Flatten one ball into a 4-inch round, pile one-twelfth of the cheese filling in the center, pull the edges up over it and pinch to seal. Roll seam side down into a 7-inch oval. Repeat with the rest, keeping them covered.
8. Melt the butter in a small pan over low heat, stir in the topping portion of the garlic, cook 1 minute until fragrant, then take off the heat and stir in the cilantro.
9. Heat a cast-iron skillet over medium-high heat. Cook one naan 1½ to 2 minutes until puffed and blistered underneath, flip and cook 1½ to 2 minutes more, until spotted brown and the center reaches 190°F (88°C).
10. Brush each hot naan with the garlic-cilantro butter and stack under a towel. Cool briefly on a rack before slicing or tearing, and serve warm.